David h



(No Model.)

D. H. BURRELL.

D-AIRY VAT.

Patented Jan. 17.18 82.

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UNtTEo STATES Parent' Qameria DAVID H. BURRELL, OF LITTLE FALLS, NEW' YORK.

DAl RY-VAT.

SPECFICATION formng part of Letters Patent No. 252,574, clated January 17, 1882.

Application filed August 95, 1881. (No model.)

To all whom it may conccrn:

Be it known that I, DAVID H. BURRELL, of Little Falls, in the county of Herkimer and State of New York, have invented certain new and useful Improvements in Dairy-Vats; and 1 do hereby declare that the following is a full, clear, and exact description of the invention, which will enable others skilled in the art to which it appertains to make and use the same, reference being had to the accompanying drawings, which form a part of this specific-atiou' My invcntion relates to creamery-vats or apparatus for treating milk i'or the purpose ot' rapidly and economically raising cream in the manufacture of butter; and it consists in certain novel features of Construction, as hereinafter more fully described and claimed.

In the annexed drawings, Figure l is a vertical transverse section ot'a double or twin vat adapted for applying heat below the milk-paris and cold at the upper parts thereof, whereby 'the raising of creau is great] y facilitated. Fi g.

2 is a vertical lon gitudinal section ot' the same;

'and Fig. 3 is a perspective view of an open-top conduit or ice-receptacle adapted to be suspended within a milk-vessel.

Like letters indicate lik`e parts in the several views.

The outer vat or casing, A, is supported on legs a a, and is pret'erahly divided longitudinally by one or more vertical partitions, a', so

`as to form two or more conpartments for the reception of the milk-pans B. In practice I find that two removable milk-pans or inner 'vats arranged within the outer vat are preferable, it being convenient to employ one of said inner vats or pans for treating the morning s milk, while the other vat or pan is reserved t'or the milk drawn in the evening. One pan may also be used for heating purposes at the same time that the milk in the other pan is being cooled.

The milk-pans B are made with bottons incliuing downward from each side to a central longitudinal depression, and may rest, if desired, on cleats b b at the bottom ot the vat, or may be suspended therein by any convenient means. At one end of each milk-pan, in line with its central longitudinal (lepression, and therei'ore at its lowestpoint, is an opening which is coincident in position and connects with a faucet, C, that passes through the end of the outer vat.

The vatA is provided with close-fittingcovers D D, which may be made in sections, if desired, so that the contents ot' the milk-paris may be inspected without too great eXposu-e to the atmosphere These covers need not eX- tend quite to the ends of the' vat, the remaining space at each end being covered by the cross-pieces 'E E. The cross-pieces are provided with flanges or rabbets c c on the outer side and at each end, which flanges rest on the top of the outer vat. They also have on the inner side a short flange or rabhet, c', that assists in supporting the cover D, and closes the joint between itand thecross-piece. If desired, the covers, when made in sections, may also be fianged or rabbeted at their edges or points of contact the more effectu all y'to close their join ts and exclude the atmosphere. Any suitable packing may also be attached to the covers for a similar purpose.

Within the milk-pan is Suspended an opentop conduit or ice-receptacle, F, which may be rendered adjustalole, if desired, by means of vertical rods or pipes (l (I, attached to its ends and passing upward through pcrt'orations in the crossf pieces E E, and also through caps e e, which are attached to the upper surfaces ot' the cross-pieces, and provided with thumb-screws f, by which the tubes or rods (Z maybe secured so as to support the conduit or ice-receptacle at any required elevation within the milk-pan. By means of these conduits any suitable heating or cooling medium may be readily introduced within the milk pans to regulate the ten perature ot' their contents during the manufacture of butter and Cheese' It will be observed that the open-top conduits or troughs F are vertically elongated and so placed as to project downward in the center of the milk-vessel. They are also preferably made to extcnd lon gitudinally within and nearly from end to end of themilk-pans, space being afforded heneath and at the sides and ends ot' the ti'ough or conduit, so that the milk will be brought in contact therewith on -all sides eX- cept at the open top. These conduits or troughs are preferabl y constructed of tin or sheet metal, and are braced by cross-pieces g g, or in any suitable manner. When designed for the pas- IOO sage of water they are provided at each end, near the top, with horizontal tubcs h h, which are arranged to permit the entrance and escape of water without liability of its overfiow into the milk-pan. These tubes also serve as journals for the conduit, by means ot' which it may be Suspended within the milk-pan,the tubes in this case passing through notches or openings in the ends of the outervat,beneath the covers or cross pieces. The' overtlow through either tube h may be directed into a funnel, i, attached on the outside of the vat, at one end, whence it passes through a suitable opening into the outer vat and circulates in the space between the outer and inner vats, for the purpose of continuing and iucreasing the efl'ect already partially produced by its circulation through the conduit or trough. While the trough or open-top conduit F is thus adapted to be suspended in one position or adjusted vertically within the vat, as desired, and may be employed either as a water-conduit or icereceptacle, its use for the latter purpose is deemed preferable.

By suspending open-top ice-receptacles within the milk-paris and closing the covers of the outer vat the milk is not only cooled by contactwith the sides of the Suspended trough,but the air remaining in the space above the milk is also rapidly cooled, and by contact with the surface of the milk assists greatlyin reducing its temperature. This manner of cooling the milk also effects considerable economy in the quantity of ice required, the milk being cooled more rapid] y and witha less expenditure of ice than required by means heretofore employed.

The walls ot' the Suspended ice-receptacles may be vertical, rounded, or wholly or partially inclined, the latter construction, or a partial incliuation iuward, as shown in Fig. 1, being preferable as atfording a greater surface for contact with the milk in a given space.

Near the upper portion of the oufer vat, at

r one or both ends,are out-let-tubes k k, through which the excess of water is enabled to escape, and may be conducted to any desired point. Small faucets m m are also arranged in the end of the vatA,on aline with the milk-faucet O, at or near the bottom of the vat, and also at different elevations above,so thatthe water in the outer vat can be entirely withdrawn when desired, or prevented from rising above any required point. A constant supply of water can thus be passed through the vat and maintained at any desired height therein without diminishing the quantity delivered to the vat. In this waya more uniform temperature is maintained within the vat, as the water em: ployed for heating or cooling the contents of the milk-pans does not remain in the vat long enough to undergo any appreciable change in temperature.

On the inner sides of the outer vat, A, are formed shoulders or projecting shelves 0 0, which support oblong troughs or ice-receptaclespp, that rest in the space above said shoulders between the inner and outer vats and afford additional means of Conveniently applying cold at the top of the milk-pans.

The milk-vessels B, although in direct contact with the ice-troughspp, do not quite touch the shoulders or shelves 0 o, a snfficient space being left between the shoulders and milk-vessels for the passage downward of drip from the troughsp 1) on the outer sides of said vessels.

If desired, the troughs pp may be dispcnsed with and the ice placed directly upon the shelves or shoulders 0 0, the use of the troughs being deemed preferable, however, for convenience in placing and removing the ice, as well as for avodingliabilityofinjury from its direct contact with the walls of the milk-vessels.

The milk-vessels B B are arranged in the outer vat so as to leave a space below said vessels. In this space, which also extends bneath the shoulders o o, arrange steam-pipes t t, by which the water contained in the outer vat may be rapidly raised to any desired temperature.

Before placing the milk-vessels in position the outer vat is partially filled with water, or water may be introduced through a suitable opening without removing the milk-vessels. The cooling medium being applied to the upper part of the milk-vessel by iutroducing cold water or ice to the open-top troughs within and on each side of the same, the milk is first cooled at the top, and by the descent of the cooled milk a current is created in the vessel, the warner milk at the bottom rising to take the place of that previously cooled. This etfect is greatly increased and the raising of the crean more thoroughlyand rapidly completed by simultaneously heating the water in the space beeath the milk-vessel. The steam-pipes t, before referred to, att'ord a convenient neansofapplying heat for this purpose. As the milk containing the crean globules or sacks comes to the bottom of the vessel, the heat will expand the globules, and as the cream or butter globules are more susceptible to the influence ot' heat, they will expand before the more watery parts of the milk, th us rising by their increased lightness and with great rapidity to the surface of the milk.

By means ot' the vertically-elongated opentop troughs F within the milk-pans, and the cooling troughs or spaces on each side of the IIO upper parts thereof, cold may be readil y applied not only to the top of the milk-vessels and their contents, but also for a considerable distance below the Cream-line at the center and sides of each vessel.

It will also be observed that the central vertically-adjustable trough F may be arranged so as to remain at orjust below the top of the milk-vessel, or may project dowuward and into the same to any convenient distance, according to the quantity of milk contained in the vessel. All odors and vapors from the milk will be carried into the open troughs at the top and sides of the milk-vessel and be condensed upon the ice or in the cold water, so that the covers may be closed, ifdesired, immediately after themilk is put into the vessel, thus excluding the outer atmosphere, which would otherwise consume the ice. Hence all the cold is utilized with but a slight cxpenditure of ice.

This method of applying heat-to the bottom of the nilkvessel at the same time that cold is applied at the top enables me to produce a more rapid and thorough separaton of the cream than has been hitherto attained. The quantity ot' good butter obtained from cream raised iu this manner has been found by actual experimenta to greatly eXceed that possible, even under the most favorable circumstances, with methods heretofore practieed. With one hundred pounds of milk the ordinary average of two and one-half pounds of butter is iucreased withoutdiffieulty to an averageof four pounds and a half of butter, and this without the expenditure of any unusual or eXcessive quantity of ice in raising the cream.

Having thus described my invention'nvhat I claim as new, and desire to secure by Letters Patent, is-

1. The heroin-described nethod of treating milk i'or raising Cream, consisting in simultaneously applying heat beneath the milk-vessel and cold at the top of the contents of said vessel, whereby the cream or butter globules brought to the bottom of the Vessel by the currents thus created therein are caused to eX- pand and rapidly rise to the surface,`substantiaily as specified.

2. In a milk-cooling apparatus, the combina tion, with a milk -vessel, of an open top trough or Conduit, Suspended in substantially the upper half ofthe Volume ot' milk contaiued in the vat, substantially as and for the purpose set forth.

3. In a milk-cooling apparatus, the combination, with a. milk-vessel, of an open' vertically-elongated trough or conduit extending longitudinally from end to end of the milkvessel, and Suspended therein with the top of 5 4. In a milk-setting apparatus, the combination ot' an outer vat, a milk-vessel arranged therein, an open-top trough Suspended in said vessel, and a cover placed over the outer vat, substautially as and for the purpose described.

5. In a milk-setting apparatus, the combination, with the outer vat, A, having' covers D, and perforated cross-pieces E, provided with caps e, of the milk-pans B, and the troughs or conduits F, provided with rods or tubes d d, said troughs being Suspended within the milk vessels and vcrticaily adjustable therein by means ot' the engagement of the rods or tubes d with the caps e and thumb-screwsf, substantially as shown and described.

6. In a milk-setting apparatus, the combination, with the covered vat A and open milkpan B, placed therein, of the open-top trough or conduit F, Suspended longitudinally within the milk-vessel, and the open-top troughs or ice receptacle p p, ar'anged longitudinally on each side ot' said vessel at its upper part, substantially as and for the purpose described.

7. In a creamery or milk-cooling apparatus, the combination, with the outer vat, A, and milk-vessel B, of the Suspended trough or conduit F, arranged within the milk-vessel, opentop troughs or ioe-receptacles p p, resting in contact with the upper part of the milk-vessel, steam-pipes t t, arranged in the open space beneath the milk-vesscl,and cover l), adapted to close the outer vat,substantially as shown and described.

In testimony that I claim the foregoing as my own-I have hereto alixed my signature in presence ot' two witnesses.

DAVID H. B U RRELL.

Witnesses S. B. POMEROY, MERRICK FREEMAN. 

